Jachnun

Jachnun is a traditional Yemenite Jewish dish that is typically served on Shabbat morning. It is a type of pastry that is slow-cooked overnight in a special covered pot and is traditionally served with a crushed/grated tomato dip, hard-boiled eggs, and the traditional hot sauce known as Zhug.

History

Jachnun has its roots in the Yemeni Jewish community. It was brought to Israel by Yemenite Jews who immigrated there in the late 1940s and early 1950s. The dish is now a staple of Israeli cuisine and is particularly popular for Shabbat breakfast.

Preparation

Jachnun is made from a dough that is rolled out and then spread with a thin layer of margarine. The dough is then rolled up into a log shape, similar to a Swiss roll. The rolls are placed in a special pot, covered, and cooked in a low-temperature oven overnight. The slow cooking process gives the jachnun its characteristic dark color and sweet taste.

Serving

Jachnun is traditionally served with a crushed or grated tomato dip, hard-boiled eggs, and zhug. It is often accompanied by a glass of mint tea.

Cultural Significance

Jachnun has become a symbol of the Yemenite Jewish community in Israel and is often served at special occasions and celebrations. It is also a popular choice for Shabbat breakfast, as it can be prepared before the start of Shabbat and cooked overnight.

See Also

• Yemenite Jewish cuisine
• Israeli cuisine
• Shabbat meals

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